Plant-Based Chick'n & Katsu Curry Sauce
with Ginger Veggies & Garlic-Peanut Rice
Our plant-based crumbed chick'n has been a huge hit from the get-go...and just wait till you try it in this Japanese-style dish! While the tenders get nice and golden in the pan, whip up a coconutty curry sauce that works a treat poured over all of the components. Don't forget to add the pickled onion garnish for some extra zing.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 clove
garlic
1 packet
basmati rice
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1
carrot
1 bag
green beans
1 packet
ginger paste
1 packet
Plant-Based Crumbed Chicken
(Contains Gluten, Soy, Wheat;)
1 packet
katsu paste
1 tin
coconut milk
1 packet
pickled ginger
1 bag
Asian greens
Not included in your delivery
olive oil
1.5 cup
water
1 tsp
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• Finely chop garlic. In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and the water is absorbed, 10 minutes. Add crushed peanuts and stir to combine.
TIP: The rice will finish cooking in its own steam so don't peek!
• While rice is cooking, roughly chop Asian greens. • Thinly slice carrot into half-moons. Trim the green beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans and carrot, tossing, until tender, 4-5 minutes. • Add Asian greens, ginger paste and the soy sauce. Toss until fragrant and greens are just wilted, 1 minute. Transfer to a bowl and cover to keep warm.
• Return frying pan to medium-high heat with enough olive oil to cover the base. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. Transfer to a paper-towel lined plate.
• Wipe out frying pan and return to medium-high heat. Cook katsu paste and coconut milk, stirring, until combined, 1-2 minutes.
• Divide garlic-peanut rice between bowls. • Top with plant-based chick'n and ginger veggies. Pour over katsu curry sauce. • Top with pickled ginger to serve. Enjoy!
